Eid Special Mutton Biryani Muslim Style in hindi l मटन बिरयानी l Cooking with Benazir

Ingredients

• 1 kg Mutton (large bone‑in pieces, washed and dried)
• 500 g Basmati Rice (soaked in water for 1 hour before cooking)
• 3 large Onion (sliced; can use ready‑made fried onions as substitute)
• 4 tbsp Vegetable Oil (for frying onions and mutton)
• 2 tsp Salt (plus extra for rice water; adjust to taste)
• 1 tsp Red Chili Powder (adjust spiciness to preference)
• 1 set Whole Spices (Bay Leaf, Cloves, Cardamom, Cinnamon) (2 bay leaves, 4 cloves, 4 green cardamoms, 1 inch cinnamon stick)
• 1 tsp Black Cumin (Kala Jeera) (optional, adds aroma to rice)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 0.5 tsp Turmeric Powder
• 1 tsp Poppy Seeds (optional)
• a few threads Saffron (optional, for color and aroma)
• 200 g Plain Yogurt (Curd) (unsweetened, room temperature)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 medium Potato (peeled, sliced and fried for layering)
• a few drops Kewra Water (optional, adds fragrance to rice)
• 1 tsp Food Coloring (optional, mixed in water for rice color)
• 0.5 cup Water (for pressure cooking mutton)
• 2 L Water (for boiling rice)

Instructions

1. Fry Onions

   Heat oil in the pressure cooker over high flame. Add sliced onions and fry until golden brown, stirring occasionally.

   Time: PT5M

2. Brown the Mutton

   Add the washed mutton pieces to the cooker and fry on high flame for 7‑8 minutes until the meat develops a brown crust.

   Time: PT8M

3. Pressure Cook the Mutton

   Pour in half a cup of water, adjust salt, chili and oil to taste, then close the lid. Cook on high flame until you hear one whistle, then reduce to low flame and cook for 10‑12 minutes.

   Time: PT15M

4. Prepare the Spice Paste

   While the mutton cooks, grind whole and powdered spices into a fine powder (no water needed). Mix the ground spices with yogurt and lemon juice to form a smooth paste.

   Time: PT5M

5. Finish the Mutton Curry

   Open the cooker, check that the mutton is tender. Transfer the curry to a large cooking pot, stir in the yogurt‑spice paste, bring to a rapid boil on high flame, then simmer on low flame for 5‑7 minutes.

   Time: PT7M

6. Boil the Rice

   In a separate large pot, bring 2 L of water to a rolling boil, add extra salt, black cumin, kewra water and a few drops of food coloring if desired. Add the soaked rice, stir gently and cook on high flame for 5‑7 minutes until the grains are about 80 % done.

   Time: PT7M

7. Drain the Rice

   Turn off the flame and strain the rice using a fine mesh sieve. Set aside.

   Time: PT2M

8. Layer the Biryani

   In the cooking pot with the mutton gravy, arrange fried potato slices around the edge, then spread the partially cooked rice evenly over the meat. Optionally drizzle a little food‑color water for a festive hue.

   Time: PT5M

9. Dum (Steam) Cooking

   Cover the pot with a clean kitchen cloth and then the lid. Cook on high flame for 3‑4 minutes, then reduce to low flame and cook for another 10‑12 minutes, allowing the flavors to meld.

   Time: PT15M

10. Rest and Serve

    Turn off the heat, let the biryani rest covered for 10 minutes before gently fluffing with a fork. Serve hot.

    Time: PT10M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

62 g

Fat

15 g

Fiber

2 g